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Pasta roller and cutter for fresh pasta, laminated doughs
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Pasta roller and cutter for fresh pasta, laminated doughs
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Pulse the flour, sugar, and salt in a food processor just until combined. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times. Whisk together the egg, egg yolk, vanilla, and lemon zest. With the processor running, add the egg mixture; process just until the dough begins to come together. Turn the dough out onto a floured work surface; lightly knead to form a ball. Divide the dough into 2 pieces; gently press into flat disks. Wrap tightly in plastic. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.